I'm in Palo Alto and I have a very productive tree in my yard. It's been interesting with the drought, I got a huge crop this year even though I didn't water. BUT, my neighbor watered their back yard well and I think my tree stole their water, they can develop very long roots. My tree is close to being ripe, but not quite, some apples aren't even full size yet. Can you please tell me where to get that apple peeler? I am going to need it soon! Recipes also appreciated.

Apples are really a fall crop around NorCal with a few exceptions, the big one being Gravensteins which are really the sole major cultivar that is truly ripe in the summer. There's another rather obscure cultivar with pink flesh that is good right now.

For other typical cultivars, I'd hold off until October/November.

Typically I won't buy local apples until the local pears are done. But that's just me...

My Gravensteins are ripe now, my Golden Deliscious will ripen in September and the Granny Smiths in November and will last until new years day.

My favourites are meat pies. Steak & Kidney, Beef & Guinness, Chicken & Mushroom, Turkey & Ham, Lamb & Mint.

Fruit pies are OK, but you can't beat a good meat pie. Please don't put any sugar or corn syrup in the crust though!

@Brit:

Laura's a vegetarian. She's not going to extoll the virtues of meat pies. Try a different blog if you want to see more attention on meat pies.

Thanks everyone!
Neighbor - the apple peeler was Jeem's but I bet Amazon is a good place to look. I've use Martha Stewart's pie crust for years and Joy of Cooking's apple pie filling recipe.

Resident - I am not actually a vegetarian. I was for 17 years, then went to Singapore, couldn't memorize all the words for "meat, fish, pork, chicken, beef, etc" inevitably got meat and decided it tasted good! So I do eat a little, but really not much. For most purposes besides professionally, I am a veg head.

Jay Ess - you 'da Man or Woman! Thanks. I Knew it Jeem! So besides sweetness, how do you know they are ready then? Just because you've been growing for years? Jeem's Granny's were sweet, but seemed undeveloped. Please share more about knowing when the best time is. Is texture part of the equation? Where are you based by the way? Hmmmm, Jay Ess, like JS? That reminds me of a funny airplane-standby story when I was paged as Passenger St. Ec.

Sorry about the meat pies then. I have had some good veggie pies too. A good ratatouille goes well in a pie as well as mushroom and root vegetable mixes.

I just don't see why all pies should be sweet.

Meat pies seem to show up often in British cookbooks and writing (especially from past centuries). I experienced some of them when visiting there as a teenager (they're a high craft), and enjoy reading the appetizing recipes (and just occasionally, making one). But I don't think they ever caught on nearly as much in the US.

Apple pie, on the other hand, is iconic here.

Try Newtown Pippins - the best apple ever for pies. They used to be grown extensively in Watsonville but have been eclipsed by Granny Smiths - a slightly sweeter apple. I personally think Pippins hold their shape better in pies and also last longer in storage. I have seen them occasionally at Farmer's Markets.

OK - we were both right. The Galas were ready-ish. The Granny Smiths need more time